Cassoulet recipe, France

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Cassoulet is a staple winter dish in much of the south of France. Recipes in recipe books tend to be much more 'meat intensive' than a local French restaurant might serve, which is often more of a 'soup' of haricot beans in tomato sauce with a piece of duck and pork to keep it company.

Note also the alternative cassoulet recipe posted in the 'comments' below our own recipe: quite different, and I haven't tried it yet myself, but certainly looks interesting.

*Note: from Toulouse, not all regional variations of cassoulet include preserved goose/duck. The chorizo and crushed cloves will make the cassoulet much richer, but are not in a traditional cassoulet recipe)

Method

Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot

At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes.

Delicious. It is sufficient to eat just with lots of fresh bread. There are lots of variants on cassoulet recipes so don't worry too much about changing and substituting ingredients.

Save any remaining goose fat for next time you make roast potatoes!

The town of Castelnaudary is generally considered to be the 'home of cassoulet'